The best non-alcoholic drinks feel celebratory to pop open, are complex enough to sip and so delicious that you’ll keep them in your beverage rotation—whether or not you’re observing Dry January or drinking alcohol at all. After tasting 15 ready-to-drink non-alcoholic cocktails (that is, premixed beverages found in a bottle or can), I found seven new favorites that will please a variety of palates: Ghia Le Spritz Lime & Salt, St. Agrestis Non-Alcoholic Amaro Falso, Jas Paloma Libre, Figlia Fiore Frizzante, St. Agrestis Non-Alcoholic Phony Negroni, Parch Spiced Piñarita and Lyre’s Amalfi Spritz. While you can find stellar options for large-format non-alcoholic bottles, single-serving cans or bottles require zero effort to make, and they’re easier to transport to social functions. Since they’re already mixed, there’s no need to worry about getting ratios right: You’re guaranteed a delicious drink every time.
Some of the best non-alcoholic drinks closely mimic the flavors you’d expect in an alcoholic cocktail, but are in a league all their own. If you do drink alcohol, look for flavor profiles similar to your favorite boozy beverages for your best chance of finding options you like, but keep an open mind that these won’t be direct replacements. And if you don’t drink alcohol, hopefully these picks will hold their own as lovely beverages. Since taste is subjective, too, consider my tasting notes as a guide and jumping off point. Finally, while these drinks don’t have alcohol, there are some situations in which you might want to avoid them anyway; for example, if these drinks may get in the way of recovery, if you have a medical condition or if you are pregnant, please consult a medical professional before imbibing. Note that some drinks labeled as non-alcoholic can technically contain .5% of alcohol—about as much as common foods like a banana, but still noteworthy if you’re avoiding alcohol entirely—and many bitters contain alcohol. All of the drinks I tasted are alcohol-free.
Here are the seven best non-alcoholic drinks in a can or bottle:
Ghia has struck gold with their new canned Le Spritz Lime & Salt variety: This premixed drink adds citrus and salinity to the brand’s aperitif for a juicy, vibrant cocktail. While I find the Ghia Soda and Ghia Ginger versions of Le Spritz to be too bitter and tasting of grapefruit pith, I’d happily sip the Lime & Salt all night long. The drink is a muddy rose color, with a clean nose that smells lightly sweet and gingery. Le Spritz comes in a slim eight-ounce can with chic matte labeling.
This drink would pair well with a day soaking up the sun when a little kick of salt feels welcome to quench your thirst—think: a minor-league baseball game or an afternoon of inner tubing at the river. I’d also enjoy Le Spritz Lime & Salt with richer Thai dishes like red curry or khao soi. Ghia also comes in a large format bottle, and you can get the spritzes in a variety pack.
The delicious St. Agrestis Amaro Falso reminds me of a Fernet and coke: It’s an instant classic. Clear brown with a big bubble, this drink has more depth of flavor than the comparable Lyre’s Malt and Cola. Rosemary, bergamot, mint and, of course, cola notes shine; a bitterness from gentian root levels everything out. While flavors are reminiscent of an amaro, this is a longer drink, and the maker compares it to an Amaro Highball. The drink is lightly sweetened, but doesn’t feel syrupy (in fact, it tastes less sweet than the brand’s equally delicious Phony Negroni).
St. Agrestis’s stunning, kaleidoscope-shaped bottles are attractive and easy to hold if you want one all to yourself; alternately, they’re perfect for sharing if you’d like to decant this drink over a large ice cube after dinner. St. Agrestis recommends adding an orange twist for extra oomph. Share a bottle over a slice of chocolate torte at the end of a meal, or nurse one yourself while you wash dishes after your dinner party.
For a mouthwatering sipper that you’ll want to enjoy all night long, opt for the Jas Paloma Libre. Founder Cecilia Rios Murrieta has a background in mezcal, and this drink is similarly complex and tantalizing, as well as smoky, salty and lightly sweet. The Paloma Libre of course tastes like grapefruit, but there’s also a bitter, woody bite from the ashwagandha. I don’t mind it, though—it counterbalances the bright limey flavors and underlying warming spices like cinnamon and cardamom. The drink has a light effervescence with hardly any bubble, so it feels more mature than a frothy grapefruit soda. It’s also less sweet than Parch’s Prickly Paloma (which is an ideal option if you prefer a sweeter drink—and there’s no shame in that.)
Jas pours a light coral in color, and smells faintly of root beer. I appreciate that the drink comes in a 12-ounce can, towering over most other NA drinks I tried—that means there’s more to share, or enjoy for yourself. This Oaxacan-inspired drink is a natural fit for pairing with Latin-American cuisine—I’d also love it with grilled meats and vegetables.
The Figlia Fiore Frizzante is juicy in the best way. This drink is velvety and welcoming, with notes of cranberry, nutmeg, ginger and blood orange. It also has a sour kick and a light fizz, which makes it taste complex yet refreshing, like an adult beverage should. This is the drink I want to have at Thanksgiving dinner, or while cooking a big batch of Marcella Hazan’s famous tomato sauce on a chilly fall night. The drink is a light mauve color, and comes in a svelte 8 ounce can similar to Ghia’s. While you can buy the Fiore undiluted in a large bottle, the Fiore Frizzante comes spritzed and ready to drink.
The Fiore Frizzante strikes an almost impossible flavor balance, which is why I keep coming back to it. It’s not overly sweet, but it lacks the bitterness or burn that many NA drinks impart—you won’t find any capsaicin kicks or face-scrunching chicory here. Instead, the depth of flavor comes from the warming spices and acidic citrus. I also appreciate that I can’t detect any hint of preservatives or artificial flavors in this drink: For something in a can, it tastes fresh-squeezed. If you tend towards more-savory drinks without medicinal or vegetal flavors, the Fiore Frizzante is a good choice.
The resemblance between the St. Agrestis Phony Negroni and the alcoholic version of the cocktail is uncanny; this was one of the only drinks I tried that truly mimics the burn of alcohol. Whether or not you want that in an NA drink is, of course, up to you. The Phony Negroni is deeply herbaceous, and those earthy flavors are balanced with cherry-cola sweetness and zesty citrus notes. Texturally, it’s thicker and more syrupy than most I tried—and a great option if you want a little more body to your drink. Altogether, sipping the Phony Negroni makes for a highly enjoyable drinking experience.
The garnet-red liquid glows through slender glass bottles, and it’s just as enjoyable in a glass over ice as it is straight from the bottle. A very light fizz, untraditional for a Negroni, makes this drink feel even punchier. Its heady flavors make it perfect for savoring over time. I’d opt for this at a dinner out, an art opening or a holiday party any day.
A punchy heat and smokiness help the Parch Spiced Piñarita feel mature. Sweet and sour pineapple, chili, oregano and salt elevate this drink compared to other pineapple-scented NA drinks I’ve tried. The ingredients also include mole bitters, which may explain some of the chocolatey, smoky depth. It’s a beautiful blush pink color that reminds me of a desert sunset, and comes in a slender 8-ounce can.
This drink does have a mushroomy, bitter aftertaste and a slightly woody smell (from the ashwagandha and ginseng) that may not appeal to everyone; of course, you’ll also want to skip it if you don’t like spice. On the other hand, that heat, sourness and bitterness helps mimic an alcoholic tang and burn. I’d pair the Piñarita with barbecued pulled pork to balance a meaty meal, or drink it with fish tacos to evoke margarita-like vibes. The Piñarita would also be perfect for sipping by itself outdoors, whether at the park or pool.
For a light, refreshing, easy-drinking option, Lyre’s Amalfi Spritz checks all the boxes. This drink isn’t as layered or intensely flavored as others I tried, but for some, that may be a bonus. Like an Aperol spritz, it balances bitter, herbaceous and sweet with a big, tingly bubble that makes it a delight to drink. Orange and rhubarb notes dominate, and the drink itself is a bright, translucent coral that will glow on sunny days if you choose to pour it into a glass.
I’d reach for this during happy hour to pair with salty bites like olives, chips or pizza. The can isn’t as trendy as some, but that’s fine—it’s what’s inside that counts. Decant this with an orange twist to feel a little fancier, or throw a pack in your bag for your next picnic. Like several options on this list, you can get Lyre’s Italian Spritz undiluted in a larger bottle if you want to finetune your ratios.
I have been reviewing non-alcoholic drinks for over three years, and have tried over 90 options during that time. Previously, I reported on these beverages for Wirecutter, where I wrote one of the first comprehensive guides on the topic. Beyond that, I have been writing about food and drinks for over eight years for publications including Wirecutter, Kinfolk and Saveur. Currently, I am the Reviews Editor here at Forbes Vetted, where I guide our tested content.
I also consulted several experts while writing this piece to hear their opinions on what makes the best non-alcoholic drinks, and to learn about new and notable options in this ever-expanding industry. To learn about what makes a great NA beverage, I spoke with Derek Brown, founder of wellness company Positive Damage Inc. and author of Mindful Mixology: A Comprehensive Guide to No- and Low-Alcohol Cocktails With 60 Recipes. To get a sense of what’s new on the NA scene, I interviewed Aqxyl Storms, founder and co-owner of the non-alcoholic bottle shop Minus Moonshine in Brooklyn, New York. I also visited my local NA drinks store, Atlanta’s The Zero Co, where I spoke with general manager Rori Robinson and co-owner Malory Atkinson.
Even for those who are drinking alcohol, NA drinks simply provide delicious beverage options to have on hand, whether you want to totally abstain or simply drink mindfully and pace yourself. There’s been a boom in interest surrounding these drinks: not only are drink sales soaring, but there’s a steadying rise in resources, stores and bars specializing in non-alcoholic options. Plus, people are expressing a desire to drink more intentionally. Brown introduced me to a new-to-me term during our interview: tempo drinking, which he said he learned about at last year’s International Wines and Spirits Record conference. The phrase refers to alternating non-alcoholic, low-alcoholic and alcoholic drinks to lessen intoxication, while still enjoying delicious beverages. “[Tempo drinking] is drinking a non-alcoholic cocktail, a cocktail with alcohol, a low-alcohol cocktail. It's setting a pace the way you want to do it,” he says. “That aspect [allows for] mindful drinking, being aware of the choices that you want to make.”
When you’re perusing non-alcoholic options, consider what you like to normally drink, and opt for similar flavor profiles. If you’re an alcohol drinker, keep an open mind about expanding your horizons as opposed to finding a direct replacement for alcohol. “So many people already have their favorite whiskeys or their favorite bourbons and they're not quitting drinking altogether,” says Storms. “So, maybe add some spirits that aren't trying to replace what you love to your bar cart, try something to add into your selection.”
There is a wide range of non-alcoholic drinks: cocktails, spirits, wines, beers, shrubs and more. When we spoke, Brown pointed out that there is a difference between a non-alcoholic cocktail (though the definition may vary, here we’ll describe these as a mixed drink with a set of sensory components that make it taste complex and exciting) and a non-alcoholic drink (which can include beer, wine, shrubs, bitters, seltzers and more). Still, he said there are certain sensory elements to look out for to ensure deliciousness in both categories: intensity of flavor, piquancy, texture and length. While other mixologists may differ slightly in defining what makes a great NA drink, these principles resonate. Here’s a breakdown of what each of these terms mean:
Intensity Of Flavor: First, intensity of flavor will help make a memorable drinking experience. This means an NA cocktail will have stronger and more layered flavors than, say, a seltzer. “Whether you're drinking a gin and tonic or a Manhattan or a non-alcoholic version thereof, they all have that intensity of flavor.”
Piquancy: This is the kick you might get from alcohol in a drink, or a spicy hit of pepper or sourness from acid in an NA beverage. “Somebody once described it to me as the stomping power of the drink,” Brown says. “It’s something that makes you stop and think about [what you’re drinking]. It lights up your brain, but in a very different way than just lemonade per se.”
Texture: Alcohol also has body—due to its molecular composition, it’s thicker than water. Some non-alcoholic drinks will mimic this texture with specific additives; they may be syrupy, cloudy or otherwise thickened. Others may add effervescence to evoke the tingle of alcoholic drinks.
Length: Lastly, Brown says to consider length: the amount of space alcohol takes up in a drink compared to mixers. In premixed NA beverages, length has been determined for you—that’s part of what makes them consistently delicious and easy to imbibe. If you opt for a larger-format bottle, you can play around with ratios to whip up a drink that suits you.
A main appeal of ready-to-drink non alcoholic cocktails is that they’re already made: Simply pop the top and start sipping. “I want it ready for me,” says Storms. “I want to pour it over ice, I want to sit down and I want a pretty drink in a glass that I had to put zero effort into.” Premixed non-alcoholic drinks will be consistently delicious, and you won’t have to worry about having extra ingredients on hand. They’re a great option if you’re exploring the world of NA beverages or want to try different drinks before committing to a larger, pricier bottle format. My local NA bottle shop, The Zero Co., offers loose cans and bottles so you can build your own sample pack before committing to a four-pack or bigger from one brand. Another advantage to ready-to-drink options is that they’re portable. “If you're going to a party and there's going to be nothing there for you, you can just drop a couple of those in your bag and then you know there's going to be ice and a cup,” says Storms.
On the other hand, ready-to-drink cocktails lack a certain freshness that you get with a beverage made a la minute. To combat this, however, Brown advised that you can garnish a premixed drink with herbs or fruit, pour it over a large ice cube or add a splash of citrus juice to liven it up. Robinson said sometimes a dash of bitters or a little simple syrup can help round out a drink as well. In addition, most brands have advice on their websites for elevating their drinks to the next level.
To learn more about non-alcoholic drinks, you can look to writers, online resources, brick and mortar stores, online retailers and events. You can also increasingly try non-alcoholic cocktails at bars and restaurants, who offer premixed NA drinks in bottles and cans in addition to their own cocktail creations.
If you have access to a brick and mortar non-alcoholic bottle shop, you may be able to taste drinks before you buy, avoid shipping fees and get tailored recommendations for your tastes. Aqxyl Storms, the co-owner of Brooklyn’s Minus Moonshine, says the shop hosts free events where people can socialize without any alcohol present and try different beverages. Rori Robinson, general manager of The Zero Co., explained that tastings (as well as ready-to-drink options) also help lower the barrier to entry, since NA drinks can be expensive. “A lot of people don't want to commit to full bottles of stuff that they haven't tried before because it's not cheap,” she says. The shop has a bar cart with open bottles that customers can sample, and offers a build-your-own pack of ready to drink NA options. And if you don’t live near an NA store, don’t fret. There are a number of online retailers that ship, including Boisson, No & Low and The Zero Proof; you can also buy most drinks directly from the maker.
As the non-alcoholic space grows, dynamic reading materials, resources and experiences continue to emerge for people who want to enjoy NA drinks. Malory Atkinson, co-founder of The Zero Co. bottle shop, recommends Julia Bainbridge’s book, Good Drinks, for those looking to learn more about the NA space and try their hand at making drinks at home. Bainbridge also has a thoughtful newsletter of the same name where she discusses NA culture and new releases. Spirited Away, an NA bottle shop in New York, launched a crowd-sourced review platform called Dry Atlas where shoppers can get a sense for NA drinks. Further, Brown has launched a festival, Mindful Drinking Fest, where gatherers can sample new beverages.
And that’s just the tip of the iceberg: Storms says they are looking forward to the future of NA drinks. “What I'm really excited for is that beverages just keep getting better and companies keep cranking out the good stuff,” they say. “Yes, we have non-alcoholic whiskey and tequila replacements, but what are they going to taste like in ten years?”
To test the best non-alcoholic drinks, I focused on tasting bestselling options from NA retailers and recommendations from experts. I tried each drink over the course of two days, sipping water and eating saltines in between tastings to cleanse my palate. I also decanted each beverage into a glass to assess how it looked and smelled, and to get a sense of its texture (for example, did it have a big, bright bubble or a light, tongue-tingling fizz?). As I tasted, I considered how well each drink was balanced. Since it’s crucial that the best non-alcoholic drinks are complex, I tasted for layers of flavor like sweetness, bitterness, spice, sourness and piquancy (as a reminder, that’s the sensation Brown says gives alcohol its signature burn or kick).
Drinking is experiential, so I also considered every beverage’s package—how it arrived and how it was presented in its can or bottle. I also looked at the ingredient list to get a sense for what went into each drink.
Note that for this review, I focused on single-serving options: premixed drinks that came in a can or bottle. There are countless iterations of NA drinks in other formats beyond single-serving cans and bottles, including wine, beer, spirits and unique elixirs that defy categorization and are worth exploring. I also skipped drinks with added CBD or other hemp products, since it’s not possible to test for these effects at home.
The world of non-alcoholic drinks continues to expand—I’ve seen dozens of new offerings in the past year alone. If none of the recommendations above suit your tastes, check out some notes on other products I tried below—many are delicious. And always remember that a local NA beverage store or bar (if you have one in your area) is an excellent avenue for trying new products.
Spiritless Old Fashioned: I enjoyed this drink—notes of caramel, oak and vanilla shone, and it was one of the few drinks I tried that mimicked a darker spirit. There’s no fizz here, so it feels truer to an Old Fashioned. But I puzzled over a faint scent and aftertaste that, frankly, evoked Play-Doh.
To see if I could get around this (again, it’s a faint taste, and I’m very sensitive), I poured the drink over ice, added an orange twist, and squeezed a little lemon into the drink. It brightened it up and made it much more enjoyable; it’s worth taking a few extra steps to liven up this drink if a boozeless Old Fashioned is truly what you want. Spiritless also makes large-format bottles and an NA Whiskey Sour that I was unable to try before publication (both premixed drinks are sold out on their site, if that’s any indication of how popular they are).
Ghia Le Spritz: Ghia’s original Ghia Soda and Ghia Ginger taste nearly identical, and they may be best for people who love bitter flavors (grapefruit pith and ginger dominate). I prefer the Lime & Salt, which tastes more vibrant. Ghia also comes in a large-format bottle of the aperitif alone.
Curious Elixir No. 2: This tasty pineapple-flavored drink is similar to the Parch Piñarita, but it’s a little sweeter and has a back of palate spiciness that made my nose tingle. I preferred the smokiness and depth of the Piñarita, but the Curious No. 2 is still a zesty, refreshing NA beverage that I enjoy. It comes in a larger bottle that’s designed to have two servings. Curious makes a wide range of flavors if something else sparks your interest.
De Soi Can Variety Pack: The concoctions from De Soi are surprising and enticing; I think this variety pack is a great investment if you’ve already sampled some NA cocktails and are looking to try something new. Still, the flavors may be more divisive compared to other drinks I tried. I especially enjoyed the De Soi Purple Lune, which has a deep, earthy berry flavor and a light sparkle. The tannic tea flavors and turmeric-lemongrass notes of Golden Hour are also unique amongst drinks I tried, but may be too biting for some. I’m less inclined towards the Champignon Dreams, which tastes like a surreal blend of dried mushrooms and strawberry candy. De Soi also comes in larger-format bottles.
Parch Prickly Paloma: If you’re looking for a fruity and refreshing NA drink, the Prickly Paloma may be for you. I found it overly sweet, but it still had some floral and salty notes that helped make it balanced and very drinkable.
Lyre’s Classico: Perhaps I should’ve known from the branding, but this tasted like a wine spritzer and not a cocktail. It’s champagney and effervescent. Flavors are punchy with notes of pear and apple. I detected a slightly funky aftertaste—I prefer the brand’s zippier Amalfi Spritz.
Lyre’s Malt And Cola: Compared to other similar drinks I’ve tried, this was fairly one-note: bubbly and dark brown, it’s like a slightly spicier root beer. It lacks some of the more nuanced herbal layers that I loved in the Amaro Falso. The malt flavor comes through, and the drink is pretty sweet.
